Vegetables: Dice 1 carrot, 2 celery sticks and 1 onion into small cubes. Heat a large pot to medium heat and add 1 tsp canola oil. Add vegetables and cook for 5-6 minutes until they begin to soften. Remove and set aside.

Meat: Dice meat into 2cm cubes. Season well with 1 tsp salt and 1 tsp pepper. Add another 1 tsp canola oil to the pot and sear meat until the edges are brown and crispy, approx 5-6 minutes.

Soup: Add vegetables to the pan, along with 2 cups of beef stock, ½ cup water, 1 tsp thyme, 1 tsp mixed herbs and 1 tsp crushed garlic. Bring to a boil, then add ½ cup barley. Add the lid, reduce the heat to low and simmer for 45 minutes.

Finish off: Taste the soup, adjusting seasoning if needed. Rinse 1 can of cannellini beans and add to the soup, and cook for 5 minutes.

Serve: Serve the soup in bowls and top with grated parmesan cheese.